Swedish Sugar Donuts (W/Mashed Potatoes) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A good way to use up leftover mashed potatoes. NOTE: mashed potatoes include milk and butter. Ingredients:
1 egg |
1/2 cup sugar |
1 cup luke warm mashed potatoes |
1/4 cup buttermilk, plus |
1/8 cup buttermilk |
1 1/2 tablespoons butter, melted |
1 teaspoon vanilla extract or 1 teaspoon almond extract |
2 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
oil, for deep-fat frying |
additional sugar (optional) or brown sugar (optional) |
Directions:
1. In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, and salt; gradually add to egg mixture and mix well. Cover and refrigerate for 1/2 an hour to two hours.
2. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter OR flour your hands and shape dough into donut shape.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry the doughnuts, a few at a time, until golden-dark brown on both sides; making sure they don't burn, about 2 minutes. Drain on paper towels. Roll the warm doughnuts in sugar/brown sugar combo or confectioners sugar if desired. Yields: about 1 dozen.
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